Zucchini Pancakes

These are great during contest prep so I can get my greens in, while still enjoying a “sweet” breakfast. Great thing about this recipe is that you can’t even taste the zucchini, and it adds substance to a low carb meal.

Ingredients

Makes 3 – 4 Pancakes

1/3 cup Quick Oats

3/4 cup Egg Whites (about 6)

1/2 of a Zuchinni

Dash of Cinnamon

Dash of Splenda

1/4 tsp Vanilla Extract

Oil of Choice (or Cooking Spray)

Optional (Toppings)

1/2 banana

1/2 cup mixed berries

Sugar Free Pancake Syrup (Walden Farms is what we have locally)

Preparation

Grate the zucchini into a bowl using the large side of a box grater.

Add the remaining ingredients and mix thoroughly. If this mixture is still slightly wet you can add more oats.

Spray or coat a non stick pan and pour batter out into pancake sized portions.

Cook over medium heat – the key is to cook the eggs through without burning the outside, so a slower cooking time than regular pancakes is recommended.

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Author: Katie Elkins

In 2011 Katie decided to pursue a lifelong dream of competing in a fitness competition, and after placing 1st overall in the novice and open class, Katie was hooked. Currently a student at Colorado State, upon graduation in December of 2012 Katie intends to continue competing, and to pursue her professional health and fitness goals.